Split Pea Soup


I decided that my next Crockpot adventure would be Split Pea Soup.  It was a really cold weekend here in New York and nothing is more comforting than a nice hot bowl of split pea soup.  Most recipes for this soup calls for ham; either using a ham bone or cutting up some ham and putting in the soup while it’s cooking.  I’m not a big fan of ham and it tends to be a little too salty which can ruin the taste of the soup so I decided to use turkey bacon.  The turkey bacon provided the same flavor but it help cut down on the sodium and fat in take per serving.  I set the Crockpot to high because I wanted to eat the soup at a normal dinner time.


  • 16 oz dried green split peas
  • 4 strips turkey bacon
  • 1 cup baby carrots
  • 1 potato, peeled and chopped
  • 1 onion, peeled and chopped
  • 2 stalks celery plus leaves, chopped
  • 2 cloves garlic, minced
  • 1 qt vegetable broth
  • 1 bay leaf
  • 2-3 sprigs fresh thyme
  • salt and pepper to taste


Pour the split peas into the Crockpot.

Layer the vegetables on top of the split peas.

Pour in vegetable broth and lay the bay leaf and the thyme on top (so it's easier to remove after the soup is done cooking).

Make a layer of the turkey bacon covering the rest of the soup ingredients. Place the lid on the Crockpot and turn on high and allow soup to cook for 6 hours.

After six hours, turn off heat and remove the thyme and bay leaves.

With your hand blender, blend soup until smooth and creamy. If the soup is really thick add some water until you get the consistency smooth. Serve hot.


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